Broiled Shrimp with Garlic, Lemon and Herbs

In this recipe, an easy puree of fresh herbs, garlic and olive oil is used two ways: Some of it coats the uncooked shrimp as a quick marinade, then a splash of lemon juice is stirred into the rest to create a bright sauce for serving. Be sure to pat the shrimp thoroughly dry so they’ll brown and char nicely under the broiler. A touch of sugar in the marinade also promotes browning. We call for extra-large shrimp here; use slightly larger or smaller ones if you like, but adjust the cooking time accordingly.